(Vegetarian) n unbleached, specially formulated, high gluten flour that is ideally suited for yeast breads. 
high-protein (12-13%) white flour, typically milled from red or white wheat; primarily used to make yeasted breads and pastries
Unbleached, enriched or whole wheat flour high enough in protein (11% or more) for yeast bread dough development and preferred for use in bread machines. Texas Wheat Resource 
wheat flour from which a large part of the starch has been removed, thus increasing the proportion of gluten. Also called